Almond Spongecake Roll Recipe

Name: Almond Spongecake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour; 3/4 cup chopped PLANTERS Almonds, divided; 1 tsp. CALUMET Baking Powder; 1/4 tsp. salt; 3 eggs; 1 cup granulated sugar; 1 tsp. almond extract, divided; 1 cup powdered sugar, divided; 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 1-1/2 cups thawed COOL WHIP Whipped Topping

Servings: persons

1
Preheat oven to 375F.
2
Grease 15x10x1-inch baking pan; line with wax paper.
3
Grease and flour wax paper; set aside.
4
Place flour, 1/2 cup of the almonds, the baking powder and salt in blender; cover.
5
Blend until almonds are finely ground and mixture is well blended; set aside.
6
Beat eggs, granulated sugar and 1/2 tsp.
7
of the almond extract in large bowl with electric mixer on high speed until thickened.
8
Gradually add flour mixture, beating until well blended after each addition.
9
Spread evenly into prepared pan.
10
Bake 15 min.
11
or until top of cake springs back when touched.
12
Immediately dust top with 1/4 cup of the powdered sugar; place clean kitchen towel on top of cake.
13
Invert cake onto towel.
14
Remove pan; carefully peel off paper.
15
Dust cake with 1/4 cup of the remaining powdered sugar.
16
Starting at one of the short sides, roll up cake and towel together.
17
Cool completely on wire rack.
18
Beat cream cheese, remaining 1/2 cup powdered sugar and 1/2 tsp.
19
almond extract in medium bowl with electric mixer on medium speed until well blended.
20
Add whipped topping; mix well.
21
Carefully unroll cake; remove towel.
22
Spread cream cheese mixture evenly onto cake; sprinkle with remaining 1/4 cup almonds.
23
Reroll cake; wrap in plastic wrap.
24
Refrigerate at least 1 hour or until ready to serve.
25
Store leftover dessert in refrigerator.

759

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup flour, 3/4 cup chopped PLANTERS Almonds, divided, 1 tsp. CALUMET Baking Powder, 1/4 tsp. salt, and more.

Yes, Almond Spongecake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Spongecake Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions